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- Agrimi 2014 Abstract IOC 2014-04 Schroecken + (Although the decrease of pyruvate secretio … Although the decrease of pyruvate secretion by brewer’s yeasts during fermentation has long been desired in the alcohol beverage industry, rather little is known about the regulation of pyruvate accumulation. In this study, we have characterized a previously developed a pyruvate undersecreting sake yeast obtained by isolating a strain (TCR7) tolerant to ethyl α-transcyanocinnamate, an inhibitor of pyruvate transport into mitochondria. To obtain insights into pyruvate metabolism, we investigated the mitochondrial activity of TCR7 by oxigraphy and 13C-metabolic flux analysis during aerobic growth . While mitochondrial pyruvate oxidation was higher, glycerol production was decreased in TCR7 compared to the reference. These results indicate that mitochondrial activity is elevated in the TCR7 strain with the consequence of decreased pyruvate accumulation. Surprisingly mitochondrial activity is much higher in the sake yeast compared to CEN.PK 113-7D, the reference strain in metabolic engineering. When shifted from aerobic to anaerobic conditions, sake yeast retains a branched mitochondrial structure for a longer time than laboratory strains. The regulation of mitochondrial activity can become a completely novel approach to manipulate metabolic profile during fermentation of brewer’s yeasts.</br></br>[[File:Abstract Agrimi G Graphical.jpg|center|450px]]e:Abstract Agrimi G Graphical.jpg|center|450px]])
